The Rovellotti family traces its roots in Ghemme to the latter stages of the 15th century. Ghemme itself is a town of ancient tradition. At its center is the "Ricetto" a walled compound that served as a refuge for people of the area during times of strife and war. Starting in the 1980s, the vineyards have been maintained according to a special regimen applied in coordination with the agricultural faculty at the University of Milan with the express purpose of achieving zero use of chemicals in order to re-establish the natural balance of environmental and ecological elements.
The grapes for the Riserva are sourced from the southernmost section of Baraggiola and the blend is 90% Nebbiolo and 10% Vespolina. The best of the Vespolina is selected for the Riserva and is normally harvested at the end of September; the Nebbiolo is harvested in mid-October and is fermented separately from the Vespolina. The cuvaison extends for a minimum of ten days and frequently longer depending on the structure of the vintage. The malolactic occurs partially in stainless steel and partially in barrel. The Riserva is aged for two years in large Slavonian oak barrels of 50 hectoliter size; then the wine is racked into smaller barrels (5 hectoliters) of French oak origin for an additional 12 to 18 months.
VINOUS MEDIA 94 POINTS - "The 2013 Ghemme Riserva Costa del Salmino is terrific. Rich, deep and expressive, the 2013 has it all. Wild cherry, plum, spice, new leather and savory herbs explode from the glass in this potent, brooding Ghemme. Readers may want to cellar the 2013 for at least a few years, as the tannins are pretty imposing. Time in the glass brings out the wine’s texture and breadth nicely, but the 2013 remains decidedly austere. I imagine it will age quite well."
The grapes for the Riserva are sourced from the southernmost section of Baraggiola and the blend is 90% Nebbiolo and 10% Vespolina. The best of the Vespolina is selected for the Riserva and is normally harvested at the end of September; the Nebbiolo is harvested in mid-October and is fermented separately from the Vespolina. The cuvaison extends for a minimum of ten days and frequently longer depending on the structure of the vintage. The malolactic occurs partially in stainless steel and partially in barrel. The Riserva is aged for two years in large Slavonian oak barrels of 50 hectoliter size; then the wine is racked into smaller barrels (5 hectoliters) of French oak origin for an additional 12 to 18 months.
VINOUS MEDIA 94 POINTS - "The 2013 Ghemme Riserva Costa del Salmino is terrific. Rich, deep and expressive, the 2013 has it all. Wild cherry, plum, spice, new leather and savory herbs explode from the glass in this potent, brooding Ghemme. Readers may want to cellar the 2013 for at least a few years, as the tannins are pretty imposing. Time in the glass brings out the wine’s texture and breadth nicely, but the 2013 remains decidedly austere. I imagine it will age quite well."
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